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Lime and lemongrass barbecue prawn skewers

Serve with fresh coconut and mint.
Lime and lemongrass barbecue prawn skewers
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These Lime and Lemongrass BBQ Prawn skewers from Love Australian Prawns will hit the spot on a hot summer day. Or save the recipe for a special occasion and cook them up on the BBQ for Christmas lunch!

After more Christmas finger food ideas?

Ingredients

Method

1.

Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.

2.

Place lemongrass paste and vegetable oil in a large bowl and combine.

3.

Peel the prawns leaving the tails on.

4.

Add prawns and toss to coat.

5.

Thread onto skewers lengthways.

6.

Cover and refrigerate for 1 hour to infuse flavours.

7.

Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water.

8.

Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear.

9.

Reduce heat to low and cook covered for another 5 minutes.

10.

Remove from heat and stir through coconut cream, salt and extra chilli.

11.

Allow to stand for 5 minutes, covered.

12.

Preheat a chargrill or barbeque and cook for 1‐2 minutes each side or until just cooked through.

13.

Serve with fresh coconut, cucumber, mint and lime.

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